Easy Instant Pot baked potatoes recipe! Step by step instructions on how to make pressure cooker baked potatoes, the quickest and fluffiest baked ever!
Hi, Rhubarbarians! These pressure cooker baked potatoes are perfect for anyone with an Instant Pot. Super easy for those who are new to the device and a great back pocket recipe for the IP pros!
We are a family that LOVES potatoes. L-O-V-E-S ?THEM! Whether it’s vegan potato salad, potato soup, or the best fries ever, you can bet your booty we are eating them at least once per week. Aaaaallll year long too. They are just so versatile and delicious!
I’ve had my Instant Pot for a handful of months now, and let’s be honest: this machine takes some getting used to. Potatoes are the perfect thing to make when you are just getting to know your Instant Pot. They are completely fail-proof! Instant Pot artichokes are a hit too if you need something a bit lighter, or try out this vegan Instant Pot cacciatore when you get a handle on things!
The fluffiest potatoes
Pressure cooker baked potatoes are the quickest and fluffiest baked potatoes you will ever make! It only takes 37 minutes to cook a whole pot of medium russet potatoes in the Instant Pot. And that includes time for the IP to come up to pressure AND release pressure. WOOOOO-HOOO! That is so much less than the time it takes to cook a baked potato in the oven.
Are you happy dancing yet?
Have you tried our 20-minute Instant Pot spaghetti squash?
What kind of potatoes should I use?
I like to stick with the classic potato for baked potatoes: russet potatoes. You know, the giant brown ones you can buy in huge bags. THOSE potatoes.
Russet potatoes have a thick skin and a starchy, fluffy interior. They are perfect for making baked potatoes because the skin acts like a little bowl for that fluffy, mashed potato goodness. They are super starchy, so they will be super fluffy when baked.
How to make baked potatoes in the Instant Pot or pressure cooker
First, you’ll want to make sure your potatoes are scrubbed and cleaned well. Russet potato skin can hold a lot of dirt, and if you don’t scrub them well, you will be able to taste it. A 6-quart Instant Pot will hold about 4 medium russet potatoes. Be sure that the potatoes are all roughly the same size so they cook evenly.
Prick the potatoes all over with a fork about 10-15 times. Place the metal steamer rack in your Instant Pot and fill with water until just below the bottom of the rack. Layer your potatoes in, close the lid, and set the pressure release valve to “sealing.” Cook on high pressure for 15 minutes. (Times will vary for smaller or larger potatoes. Adjust as needed: 12 minutes for small, 18 for large)
I used a 6-quart Instant Pot and it took 12 minutes to come up to pressure. After cooking for 15 minutes, let the pressure naturally release for 10 minutes, then manually release the rest of the pressure. Open the lid and your potatoes will be baked to perfection!
How to get the skin crispy!
To get that crispy skin we all love on baked potatoes, you will need to pop the potatoes in the oven under the broiler after they are cooked in the Instant Pot. Preheat your broiler and place the whole potatoes on a baking sheet. Brush with a bit of olive oil and salt and broil for about 2 minutes or until the skin is crispy. Watch them while you do this so they don’t burn!
Instant Pot baked potatoes recipe
Easy Instant Pot baked potatoes recipe! Step by step instructions on how to make the quickest and fluffiest baked potatoes in your Instant Pot or pressure cooker.
- 4 medium russet potatoes, scrubbed well
- 1 1/2 cups water
- Optional toppings: salt and pepper, butter, sour cream, chives, grated cheddar cheese
Make sure your potatoes are scrubbed and washed well. Poke shallow holes in the potatoes all over with a fork. Place the steamer rack into your Instant Pot and add the water. Layer the potatoes on top of the rack. Close the lid and set the pressure release valve to "sealing." Set to pressure cook on high pressure for 15 minutes.
When the timer goes off, wait another 10 minutes to let the pressure naturally release. Then manually release the pressure the rest of the way. When the floating valve completely drops, you can open the lid.
Slice the potatoes lengthwise to about the middle of the potato and fluff the inside of the potato with a fork. Or squeeze the bottom with your fingers to puff up the inside of the potato.
Serve hot with all your favorite toppings. Salt and pepper, butter, sour cream, chives, and/or grated cheddar cheese. Enjoy!
The cook time will vary depending on your Instant Pot. Mine took 12 minutes to come to pressure, 15 minutes of cook time, then 10 minutes of natural release time. Total closed lid time: 37 minutes.
Cook time is for 4 medium russet potatoes. For smaller potatoes, cook 12 minutes. Larger potatoes, cook 18 minutes.
Note: Nutrition facts are for the potatoes only and not the toppings.
I hope you’ll give these Instant Pot baked potatoes a try! Snap a pic and give me a shout on social media #Rhubarbarians!
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